Tuna in beetroot with dashi and chives

1. Portion the tuna to the desired size.
2. Sprinkle with the salt and sugar and let the tuna marinate/cure for about 30 minutes.
3. Clean and pat dry thoroughly.
4. Sprinkle with beet powder and vacuum-seal the tuna for about 12 hours.

1. Heat the dashi concentrate with water (add more dashi to make the broth stronger).
2. Let cool.
3. While stirring, add the iota* and heat.

*Iota is the softest gelling agent, often used to serve as a 'flan' or for a jelly in a glass. Iota sets between 40°C and 70°C, and melts between 75°C and 80°C. Iota is very suitable to serve as a soft jelly warm or to freeze.

1. Put the water in a thermoblender with the ginger syrup.
2. Add chives and Tabasco and blend at 80°C for about 10 minutes.
3. Strain the broth through a muslin cloth.
4. Season with pepper and salt.

1. Boil the sugar, water, and vinegar and let cool.
2. Add spices to taste.
3. Slice the fennel on the mandoline.
4. Vacuum-seal the fennel with a little smoked oil.

1. Pour the dashi jelly onto a plate and spread the chive and ginger broth over it.
2. Distribute the pieces of tuna over the plate.
3. Top with wasabi mayonnaise, cress, and fennel.